Béarnaise Sauce

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happy cooking.



For the reduction:


1 cup fresh tarragon leaves, roughly chopped


1/2 cup thinly sliced shallots


1 rounded teaspoon whole black peppercorns


1/2 cup white wine vinegar


1/2 cup white wine


1/3 cup water



For the compound butter:


1/4 cup chopped tarragon


1 teaspoon drained capers


1 tablespoon cold butter



For the béarnaise:


2 large egg yolks


3 tablespoons tarragon vinegar reduction


8 tablespoons cold unsalted butter, cubed


1 tablespoon caper tarragon compound butter


salt and cayenne pepper to taste


freshly ground black pepper, optional

Sumber https://foodwishes.blogspot.com/

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